EP3454671A1

EP3454671A1 - Process for producing a defatted fermented soy product, the defatted fermented soy product obtained by the process and its use

Info

Publication number: EP3454671A1
Application number: EP16723180.2A
Authority: EP
Inventors: Walter SZORTYKA TESSMANN
Original assignee: Ht Nutri Sarl
Current assignee: Ht Nutri Sarl
Priority date: 2016-05-11
Filing date: 2016-05-11
Publication date: 2019-03-20
Also published as: WO2017194994A1; BR112018073158A2

Abstract

The present disclosure concerns a process for producing fermented soy product comprising: providing soy based raw material; extracting oil from the soy based raw material to obtain defatted soy material; adding water such that the defatted soy material has a humidity that is between 20 wt.% and 80 wt.%; adding yeast in a concentration between 0.1 wt.% and 20 wt.% to the defatted soy material to obtain a fermented soy product; and drying the fermented soy product until the fermented soy product has a humidity that is less than 12 wt.%; such that the fermented soy product comprises less than 0,5 wt.% of stachyose and raffinose, more than 18 wt.% of Fructooligosaccharides and less than 24 wt.% carbohydrates. The present disclosure further concerns the fermented soy product obtained be the process and the use of the fermented soy product as an ingredient in food formulations.

Description

PROCESS FOR PRODUCING A DEFATTED FERMENTED SOY PRODUCT, THE DEFATTED FERMENTED SOY PRODUCT OBTAINED BY THE PROCESS AND ITS USE

Field

[0001] The present invention concerns a process for producing defatted fermented soy product and the defatted fermented soy product obtained by the process. The fermented soy product has low carbohydrates raffinose and stachyose, can be used as a glycemic index reducer and a promoter of short chain fatty acids. The fermented soy product has also bifidogenic properties and shows a prebiotic effect.

Description of related art

[0002] Prebiotics are food components selectively fermented by intestinal bacteria granting beneficial effects to the host's health, such as pathogen microorganism suppression, immunomodulation, mineral absorption improvement and anticarcinogenic effects. Such effects are attributed to the increase of bifidobacteria and lactobacilli, production of short-chain fatty acids (SCFA), mainly acetate, propionate and butyrate (ROBERFROID, 2007).

[0003] Fermentation of such prebiotic composites mainly occurs in the large intestine. Fermentation products, the SCFA, may be metabolized either in systemic manner or locally to provide energy generation for the host. SCFA contribute to a series of physiological benefits to the organism, besides providing energy for colonocytes (ROBERFROID, 2007).

[0004] With an increase in SCFA production, a decrease in luminal pH occurs, favoring the creation of an inhospitable environment for

pathogenic microorganisms, mucin production stimulation, GALT (gut associated lymphoid tissue) immune cells stimulations via direct interactions or by inducing cytokine production by epithelial cells, increase in cationic mineral absorption, and a decrease in bile acid solubility (Wong ET AL, 2006). Furthermore, such SCFA are the main source of acetyl-coenzyme A for lipid synthesis and cell membrane constitution, necessary to maintain the integrity of mucosal cells. Therefore, SCFA production is one of the most important physiological processes mediated by colon microorganisms (Meier, 2009). Summary

[0005] The present invention concerns a fermented soy product, such as soy flour, fermented with yeast and destined for human and animal nutrition. The fermented soy product has nutraceutical and flavor enhancer properties. More specifically, the fermented soy product is obtained by using a process comprising the addition of yeast to soy flour, under controlled conditions of humidity, time and temperature, with the objective of improving the nutritional, functional and flavor enhancer properties of the soy product.

[0006] The soy product is obtained from a careful selection of raw material and a special and controlled process of process temperature in order for its characteristics to have the best interaction and development from the fermentation process.

[0007] Fermentation is a well-known process and is very important in the improvement of the flavor of food and to increase the functional and nutritional properties. This is because the fermentation results in the reduction of the anti-nutritional factors, the hydrolysis of the proteins and the formation of bioactive peptides, which have antioxidant,

anticarcinogenic, and anti-hypertensive properties (WANG et al., 2007; LEE et al., 2004; KINOSHITA, YAMAKOSHI & KIKUCHI, 1993; HONG, LEE & KIM, 2004).

[0008] The fermentation process described herein promotes the increase of active substances such as non-starch sugars with pre-biotic effects, vitamins, nucleosides and glutamic acid. [0009] The use of fermented flours in human nutrition can be increased through the use of special soy flours, in the food industry in general, as frozen food, bakery, dairy, breakfast cereal products, etc. Fermented flours in human nutrition can further be used as an ingredient for animal nutrition, and as an alternative to improve the nutritional value and to provide functional properties to the products. Fermented soy flours in human nutrition can further be used as a flavor enhancer, which can result in reducing sodium in the products where fermented soy flours are used.

[0010] A significant amount of research is dedicated to studying and investigating the role of prebiotics in the improvement of chronic intestinal inflammation and other related diseases. The nutrition of animals and humans by food containing ingredients with prebiotic activity in its formulations is responsible for the maintenance of a healthy intestinal microflora. [0011] The alteration of the intestinal pH provided by the fermented soy product of the invention creates an environment that is beneficial to the development of the so-called good bacteria, conferring a prebiotic effect to the formulated products that use this flour as one of their ingredients.

[0012] This is possible by applying cleaning, cooking and degreasing processes that allow for the obtainment of active soy flour, with a high protein dispersibility index (PDI), under ideal conditions for the

fermentation and the development of specific characteristics to occur, which make the obtained product rich in nutritional, protein, prebiotic, anti-inflammatory and flavor enhancer factors. It can be used as an ingredient in the human nutrition and in the animal nutrition industry.

[0013] The end properties of the obtained product go further than the nutritional factors, producing characteristics of flavor enhancers that meet the strategies for the reduction of salt and fats in human nutrition products. [0014] For the food industry, an ingredient with the characteristics of a reducer of sodium represents a very important step in order to achieve the recommended maximum consumption of World Health Organization (WHO), which is less than 5 grams of salt per day per person by 2020. [0015] In particular, the present invention concerns a process for producing a defatted fermented soy product comprising:

providing soy based raw material;

extracting oil from the soy based raw material to obtain defatted soy material;

adding water such that the defatted soy material has a humidity that is between 20 wt.% and 80 wt.%;

adding yeast in a concentration between 0.1 wt.% and 20 wt.% to the defatted soy material to obtain a defatted fermented soy product; and

drying the defatted fermented soy product until the defatted fermented soy product has a humidity that is less than 12 wt.%;

such that the fermented soy product comprises less than 0,5 wt.% of stachyose and raffinose, more than 18 wt.% of Fructooligosaccharides and less than 24 wt.% carbohydrates [0016] The present invention further concerns a defatted fermented soy product obtained by the process of the invention.

[0017] The present invention also pertains to the use of the defatted fermented soy product as an ingredient in food formulations.

[0018] The defatted fermented soy product has low carbohydrates raffinose and stachyose, can be used as a glycemic index reducer and a promoter of short chain fatty acids. The fermented soy product has also bifidogenic properties and shows a prebiotic effect. The fermented soy product has also a immunostimulant effect. Brief Description of the Drawings

[0019] The invention will be better understood with the aid of the description of an embodiment given by way of example and illustrated by the figures, in which:

Fig. 1 shows the total SCFA content in animal feces after ingestion of bread, sausage, and hamburgers containing the defatted fermented soy product;

Fig. 2 shows acetate content (Fig. 2A), propionate content (Fig. 2B), and butyrate content (Fig. 2C) in animal feces after ingestion of bread, sausage, and hamburgers containing the defatted fermented soy product; and

Fig. 3 reports SCFA content in animal feces, in particular, acetate content in feces for groups that received bread (Fig. 3A), propionate content in feces for groups that received sausage (Fig. 3B), and butyrate content in feces for groups that received bread (Fig. 3C) and hamburgers (Fig. 3D).

Detailed Description of possible embodiments

[0020] According to an embodiment, a process for producing fermented soy flour comprising the steps of:

providing soy based raw material;

extracting oil from the soy based raw material to obtain defatted soy material;

adding yeast in a concentration between 0.1 wt.% and 20 wt.% to the defatted soy material to obtain a fermented soy product; and

drying the fermented soy product until the fermented soy product has a humidity that is less than 12 wt.%. [0021] The process can further comprise a step of milling the fermented soy product for reducing its grain size to between 10 μηη to 150 μηη.

[0022] The fermented soy product can be characterized by taking the form of a white flour with a characteristic coloration, micronized. [0023] In an embodiment, providing soy based raw material can comprise a step of selecting the soy material. The soy based raw material can comprise cultivated soya beans. Preferably, the soya beans has a content of impurities that is less than about 1 wt.% and the moisture is less than about 14 wt.%. [0024] Providing soy based raw material can further comprise a step of cleaning. The cleaning step allows for removing the content of impurities and remove soya husk. The soya husk can be removed by using a crusher, possibly in combination with an aspirator (or vacuum cleaner). The cleaning step allows for obtaining pure soy based raw material. [0025] Extracting oil from the soy based raw material can comprise preparing the soy material under appropriate conditions such that the extracting process is least aggressive to the physical and chemical structure of the soy material, and in order to maintain the soy material with the least possible degradation of its main components, such as starches,

carbohydrates and proteins and enzymes. Appropriate conditions can comprise performing the oil extraction step at low temperature, for example at less than 90°C, especially when removing the solvent

(desolventizing) used during the oil extracting step.

[0026] In an embodiment, the step of adding yeast is performed in a controlled environment for a time period between 4 and 72 hours at a temperature between 20°C and 40° C. Here, such controlled environment can comprise a temperature of air that is no more than about 40°C, the use of pure water in the yeast addition step, and high hygienization. [0027] The yeast can comprise saccharomyces cerevisiae or any other suitable yeast.

[0028] The drying the fermented soy product can be performed by using entrainment drying using a hot air flow. [0029] The soy material can include soy flour or flakes.

[0030] The method can comprise a step of keeping the defatted soy material in silos or bags, prior to the step of adding water.

[0031] The fermented soy product obtained by the process disclosed herein has a protein content between 50 wt.% and 70 wt.%, fat content of less than 1.0 wt.%, humidity content of less than 12 wt.%, starch between 10 wt.% and 20 wt.%, alimentary fiber between 10 wt.% and 30 wt.%, and carbohydrates between 20 wt.% and 80 wt.%.

[0032] The fermented soy product comprises between 20 wt.% and 25 wt.% and possibly between 20 wt.% and 22 wt.% carbohydrates. [0033] The fermented soy product obtained by the process also has low raffinose and stachyose. The fermented soy product so obtained comprises less than 0,5 wt.% of stachyose and raffinose, comprises more than 18 wt.% of Fructooligosaccharides and less than 24 wt.% carbohydrates.

[0034] Preferably, the fermented soy product can contain less than 0,2 wt.% stachyose, and less than 0,32 wt.% of raffinose. These values are lower than what is found on conventional fermented soy product where stachyose content can be more than 1 ,5 wt.% and rafinose content can be more 1 wt.%.

[0035] The fermented soy product has a high content of aspartic o glutamic acid, a high content of one of fructose, galactose, arabinose rhamnose, mannose, mannan or glucan. [0036] In particular, the fermented soy product can comprise up to 6 wt.% of aspartic acid and up to 1 1 ,5 wt.% of glutamic acid. The fermented soy product can thus have an effect as flavor enhancer. Conventional fermented soy product typically comprise none of these two compounds. [0037] The fermented soy product can further comprise up to 7 wt.% of galactose, up to 2 wt.% of arabinose, up to 1,5 wt.% of manose, up to 1 ,2 wt.% of mannan and up to 6,5 wt.% of glucan. These values correspond to more than 18 wt.% of Fructooligosaccharides (FOS) in the fermented soy product. The content of FOS gives the fermented soy product a prebiotic effect and bifidogenic properties.

[0038] Several studies (for example Zafar, T.A., CM. Weaver; et al.

(2004). " Nondigestible oligosaccharides increase calcium absorption and suppress bone resorption in ovariectomized rats " . Journal of Nutrition 134 (2): 399-402) have found that FOS and inulin promote calcium absorption in both the animal and the human gut. The intestinal microflora in the lower gut can ferment FOS, which results in a reduced pH.

[0039] The fermented soy product so obtained having more than 18 wt.% of Fructooligosaccharides (FOS) has a low glycemic index.

[0040] The process for producing fermented soy flour disclosed herein allows for obtaining fermented soy product comprising less than 0,5 wt.% of stachyose and raffinose, more than 18 wt.% of Fructooligosaccharides and less than 24 wt.% carbohydrates. Changing the process conditions outside the one disclosed herein would not result in the above composition of the fermented soy flour. For example, a fermented soy product having more than 18 wt.% of Fructooligosaccharides (FOS) would not be obtained.

[0041] The fermented soy product can be used as an ingredient in food formulations. In particular, the fermented soy product can be used as an ingredient in food formulations for baking, for frozen food and/or for dairy products. [0042] The fermented soy product can further be used in ingredient in animal or human food, and/or in food products as a flavor enhancer, which can result in reducing sodium in the products where fermented soy flours are used. [0043] The fermented soy product can be advantageously used as an ingredient in animal or human food, and/or in food products as a flavor enhancer. When used in food products, the fermented soy product so obtained is capable of reducing sodium in formulated products.

[0044] The fermented soy product can have an effect as a

immunostimulant effect and can thus be use as an immunostimulant ingredient in food formulations.

[0045] The fermented soy product can also be used as an ingredient in food formulations as a promoter of short chain fatty acids.

[0046] The fermented soy product can also be used as an ingredient in food formulations for obtaining a prebiotic effect.

[0047] The fermented soy product can further be used in food products to reduce the intestinal pH and/or by having bifidogenic properties.

[0048] Tables 1 to 4 report the measures content of vitamins (table 1), amino acids (table 2), carbohydrates (table 3) and bacteria (table 4) in an exemplary the fermented soy product. A total content of 56,86 wt.% of amino acids is measured and a total content of carbohydrates of 24,02 wt.% is measured (by HPLC). The number of viable bacteria in a sample of the fermented soy product is estimated using the colony-forming units per gram (UFC/g). [0049] In this example, the fermented soy product obtained by the above process is in the form of a powder of beige color. The moisture content of the fermented soy product is up to 8 wt.%. The fermented soy product comprises at least 60 wt.% crude protein, up to 6 wt.% crude fiber, up to 3 wt.% mineral matter, up to 1 wt.% fat, about 22 wt.%

carbohydrates and about 336 kcal/100g calories.

[0050] The fermented soy product can be added to the mass within the indicated concentrations together with wheat flour.

Table 1

Table 2 Characterization complement wt.%

fucose 0,32

arabinose 3,98

galactose 1 1 ,99

glucan 6.00

glucose 5.58

free glucose 0,55

xilose 0,77

rhamnose 0,19

mannose 1 ,19

mannan 1 ,16

saccharose 0,65

raffinose 0,1

stachyose 0,1

Table 3

Table 4

[0051] The effects of the ingestion of bread, sausage, and hamburgers containing the defatted fermented soy product on the production of production of SCFA in the cecal content of Wistar rats were assessed.

[0052] SCFA, in particular, acetate, propionate and butyrate, in cecal content were quantified. Animal's cecal content samples were frozen immediately after culture at -80°C. The analysis were performed following the methodology proposed by Zhao et al. (Zhao G, Nyman M, Jonsson JA. " Rapid determination of short-chain fatty acids in colonic contents and faeces of humans and rats by acidified water-extraction and direct-injection gas chromatography", Biomed Chromatogr 20, 674-682, 2006). In

particular, the analysis were performed by: weighting 1 g of defrosted cecal content samples; immediately after weighting, suspending the samples in 5 ml of water and homogenizing the samples for 3 min. The analysis further comprised the steps of: adjusting the pH of the suspension to 2-3 by adding HCI 5M; centrifuged the suspension for 20 min at 3500 rpm, such as to generate a clear supernatant. The analysis further comprised immediately injecting a supernatant aliquot into a gas chromatograph.

[0053] The chromatographic analysis were performed in a gas

chromatograph (Agilent, model 7890A, USA) equipped with flame ionization detector (FID) and automatic injector. For chromatographic separation, a Nukol™ (Sulpelco, Bellefonte, USA) capillary column of free fatty acids, stationary phase, measuring 30 m x 0.25 mm internal diameter x 0.25 μηη was employed. Chromatographic conditions: injector and detector temperatures maintained at 200°C and 240°C respectively; injected volume of 1 μΙ_, splitless mode; hydrogen as carrier gas at 1.0 ml. min ¹ . The column furnace temperature was setup as follows: initially at 100°C for 0.5 min, then increased in increments of 8 °C/min up to 180°C, maintained for 1 min. The temperature was than increased in increments of 20°C/min up to 200°C and maintained for 1 min. Standard curves and acetate, propionate and butyrate authentic patterns were used for quantification purposes (Sigma Aldrich, Brazil).

[0054] Data were submitted to variance analysis (ANOVA) and the Tukey's test, with 5 wt.% significance. In order to compare groups that received the same food, a t test with 5 wt.% significance was performed. The Prism 5.0 Software performed the data analysis (GraphPad Software, Inc. La Jolla, CA, USA).

[0055] Tested bread and hamburger presented higher total SCFA values in comparison to groups which received standard bread and hamburger, respectively (P<0.01) (see Fig. 1). These data provide support for pH results in feces samples in the tested bread group. [0056] Fig. 1 shows total SCFA content in animal feces. In Fig. 1 , P = standard group (commercial diet), PP = commercial diet + standard bread, PT = commercial diet + test bread, SP = standard sausage, ST = test sausage, HP = standard hamburger, and HT = test hamburger. Data analyzed by using the T-test (P<0.05, comparison between groups that received same food).

[0057] By analyzing the values compared to the group that has not received any of the food components (breads, sausages and hamburgers), there were no statistical differences for acetate values amongst those groups which received the same food (PP x PT; SP x ST; and HP x HP) (see Fig. 2). However, by performing a T-test, it was observed that animals that received test bread presented lower acetate values in relation to those that received standard bread (see Fig. 3).

[0058] Fig. 2 shows SCFA content in animal feces, in particular, acetate content (Fig. 2A); propionate content (Fig. 2B), and butyrate content (Fig. 2C). In Fig. 2, P = standard group (commercial diet), PP = commercial diet + standard bread, PT = commercial diet + test bread; SP = standard sausage, HP = standard hamburger, HT = test hamburger. Data analyzed by ANOVA and the Tukey's tests (P<0.05). [0059] In Fig. 3 shows SCFA content in animal feces, in particular, acetate content in feces for groups that received bread (Fig. 3A),

propionate content in feces for groups that received sausage (Fig. 3B), and butyrate content in feces for groups that received bread (Fig. 3C) and hamburgers (Fig. 3D). In Fig. 3, P = standard group (commercial diet), PP = commercial diet + standard bread, PT = commercial diet + test bread, SP = standard sausage, ST = test sausage, HP = standard hamburger, and HT = test hamburger. Data analyzed by T-test (P<0.05).

[0060] SCFA works as an energy source for colonocytes, stimulating intestinal cell growth, water and electrolyte reabsorption by intestinal cells. Furthermore, it can favor cation absorption, including Ca²⁺, Mg²⁺ and Fe²⁺. Due to the pH reduction, the aforementioned elements are ionized, becoming more soluble, and thus they may have their absorption rate increased (Wong et al: Wong, J. M. W., Souza, R., Kendall, C. W. C.et al. "Colonic Health: Fermentation and Short Chain Fatty Acids", J Clin

Gastroenterol; 40, 235-243, 2006). [0061] Several studies report important physiological roles for butyric acid in the organism, mainly those related to the improvement in

inflammatory processes in the intestine, such as colitis, and some studies suggest that this fatty acid may act as a protector against colon cancer, by promoting cellular proliferation and apoptosis of modified colonocytes (Wong et. al.). Butyrate may act as an anti-inflammatory substrate, once the functioning of intracellular transcription factors are inactivated, such as nuclear kB (NF-kB) factor, and thus, prevents the synthesis and release of inflammatory mediators such as tumor necrosis a (TNF- a), as well as other pro-inflammatory molecules, such as interleukin 2 (IL-2) and interferon γ (INF-γ) (Meier RF, " Basics in clinical nutrition: Fibre and short chain fatty acids", e-SPEN, Eur J Clin Nutr Metab 4, 69-71 , 2009).

[0062] The increase of propionate, on the other hand, may bring health benefits as well, once it inhibits cholesterol synthesis by the liver (Wong et. al.). [0063] The test hamburger and test bread groups presented an increase in total SCFA in comparison to standard products; such result indicates that such food exerted prebiotic effects on tested animals. The test bread was capable of inducing an increase in butyrate in cecal content, however, presented a lower acetate level in comparison to standard bread. [0064] Such as for test bread, the ingestion of test hamburger also caused a butyrogenic effect in animal cecal matter fed with such products, in comparison to those which ingested standard products. The increase in butyrate concentration in the colon is an interesting factor due to its beneficial physiological effects against colonic diseases. The ingestion of test sausage induced an increase in propionate production, a fatty acid responsible for reducing cholesterol synthesis by the liver. IS

[0065] Animals fed with tested food presented larger concentrations of propionic and butyric acid, indicating that such tested products exerted a prebiotic effect under tested conditions.

Claims

1. Process for producing a defatted fermented soy product comprising:

providing soy based raw material;

extracting oil from the soy based raw material to obtain defatted soy material;

such that the fermented soy product comprises less than 0,5 wt.% of stachyose and raffinose, more than 18 wt.% of Fructooligosaccharides and less than 24 wt.% carbohydrates.

2. The process according to claim 1 ,

further comprising the step of milling the defatted fermented soy product for reducing its grain size to between 10 μηη and 150 μηη.

3. The process according to claim 1 or 2,

wherein the step of adding yeast is performed for a time period between 4 and 72 hours at a temperature between 20°C and 40° C.

4. The process according to claim 1 or 2,

wherein the yeast comprises saccharomyces cerevisiae.

5. The process according to any one claims 1 to 3,

wherein the step of drying is performed by using entrainment drying using a hot air flow.

6. The process according to any one claims 1 to 4,

wherein the soy based raw material comprises flour or flakes.

7. Defatted fermented soy product obtained by the process according to any one of claims 1 to 5.

8. The defatted fermented soy product according to claim 7, comprising less than 0,2 wt.% stachyose, and less than 0,32 wt.% of raff i nose.

9. The defatted fermented soy product according to claim 8, comprising less than 0.1 wt.% raffinose and stachyose.

10. The defatted fermented soy product according to any one of claims 7 to 9,

further comprising up to 6 wt.% of aspartic acid and up to 1 1 ,5 wt.% of glutamic acid, such that the fermented soy product has an effect as flavor enhancer.

1 1. The defatted fermented soy product according to any one of claims 7 to 10,

comprising less than 24 wt.% carbohydrates, preferably less than 22 wt.% carbohydrates, and more preferably less than 20 wt.% carbohydrates.

12. The defatted fermented soy product according to any one of claims 7 to 1 1 ,

further comprising up to 7 wt.% of galactose, up to 2 wt.% of arabinose, up to 1 ,5 wt.% of mannose, up to 1 ,2 wt.% of mannan and up to 6,5 wt.% of glucan.

13. The defatted fermented soy product according to any one of claims 7 to 12,

comprising 0.32 wt.% fucose, 1 1.99 wt.% galactose, 3.98 wt.% arabinose, 0.19 wt.% rhamnose, 1.19 wt.% mannose, 1.16 wt.% mannan and 6.0 wt.% glucan.

14. Use of the defatted fermented soy product according to any one of claims 7 to 13 as an ingredient in food formulations.

15. Use of the defatted fermented soy product according to any one of claims 7 to 13 as an ingredient in food formulations for baking, for frozen food and/or for dairy products.

16. Use of the defatted fermented soy product according to any one of claims 7 to 13 as an ingredient in food formulations for reducing sodium in the food formulations.

17. Use of the defatted fermented soy product according to any one of claims 7 to 13 as an immunostimulant ingredient in food

formulations.

18. Use of the defatted fermented soy product according to any one of claims 7 to 13 as a promoter of short chain fatty acids.

19. Use of the defatted fermented soy product according to any of claims 7 to 13 in food formulations for obtaining a prebiotic effect.